Pour the bourbon, vermouth, lemon and simple syrup into a collins glass, cover with a small shaker top and shake briefly with ice. Top off with the ginger beer and garnish with the lemon wheel and mint sprig.

*Put a red bush tea bag in a small saucepan with a cup of vermouth and slowly bring to a boil with the lid on. Once the vermouth starts boiling, kill the heat, give the liquid a stir, and let it come down to room temperature.

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